Cooked whole-wheat pasta vs Dry gluten-free corn pasta
In short
For the same 100 calories you eat 67 g of cooked whole-wheat pasta or 28 g of dry gluten-free corn pasta. Both get most of their calories from carbohydrate.
More in cooked whole-wheat pasta: selenium (11×), manganese (6.6×), copper (2.7×), niacin (3.1×) and iron (4.4×). Everything else is within 4% of a day's needs.
Calories, and where they come from
67.1 g · 4 g protein · 20.2 g carbs (0.5 g sugars) · 1.1 g fat
28 g · 2.1 g protein · 22.2 g carbs · 0.58 g fat
Share of the calories fromproteincarbsfat
Where they differ
Bar length is the share of a day's needs (FDA Daily Value) in 100 calories of each. Every row uses the same scale, so a short difference in length is a small difference. Color says which food, never which is better.
- Selenium24.4 µg · 2.2 µg44%4%
- Manganese0.89 mg · 0.14 mg39%6%
- Copper0.15 mg · 0.057 mg17%6%
- Niacin (B3)2.1 mg · 0.68 mg13%4%
- Iron1.2 mg · 0.26 mg6%1%
Where they are alike
Less than 4% of a day apart, in 100 calories of each.
- Protein4 g · 2.1 g8%·4%
- Total fat1.1 g · 0.58 g1%·1%
- Saturated fatlimit0.16 g · 0.081 g1%·<1%
- Cholesterollimit0 mg · 0 mg0%·0%
- Carbohydrates20.2 g · 22.2 g7%·8%
- Fiber2.6 g · 3.1 g9%·11%
- Sodiumlimit2.7 mg · 0.84 mg<1%·<1%
- Potassium64.4 mg · 82.4 mg1%·2%
- Calcium8.7 mg · 1.1 mg1%·<1%
- Magnesium36.2 mg · 33.3 mg9%·8%
- Phosphorus85.2 mg · 70.9 mg7%·6%
- Zinc0.9 mg · 0.5 mg8%·5%
- Vitamin A0 µg · 2.5 µg0%·<1%
- Vitamin C0 mg · 0 mg0%·0%
- Thiamin (B1)0.1 mg · 0.065 mg9%·5%
- Riboflavin (B2)0.066 mg · 0.024 mg5%·2%
- Pantothenic acid (B5)0.18 mg · 0.14 mg4%·3%
- Vitamin B60.062 mg · 0.058 mg4%·3%
- Folate14.1 µg · 7 µg4%·2%
- Vitamin B120 µg · 0 µg0%·0%
Reported for only one of the two, so not compared: vitamin D, vitamin E, vitamin K, choline.
From USDA FoodData Central: Cooked whole-wheat pasta (SR Legacy 168910), Dry gluten-free corn pasta (SR Legacy 168899). Daily Values are the FDA's for adults and children 4 years and older. Missing values are never shown as zero. For exploring the data, not dietary advice.